A high bennie version of a classic dip for Type O Secretors! I make this large batch up at the start of the week and take a little tub of it to work most days in a lunchbox with dippers (sliced peppers/baby carrots/sprouted broccoli/string beans etc), some protein (chicken/beef/fish) and a frozen tetra pack of pineapple juice (keeps it all cold). Maybe an oatcake and a Ryvita too. Yum!

Ingredients:

1 red pepper[or use a BTD compliant substitute]

400grms can chick peas [or use a BTD compliant substitute]

400grms can black eyed peas [or use a BTD compliant substitute]

2 cloves garlic (roughly chopped)

2 Tablespoons tahini[or use a BTD compliant substitute]

1 Tablespoon chopped fresh parsley (or 1/2 tsp dried)

2 teaspoons ground cumin

1 teaspoon salt

freshly ground black pepper (to taste)

1/2 teaspoon curry powder

Juice of 1 - 2 lemons or limes (2 small or 1 large)

Olive oil (as required)

How to make it:

Pre-heat oven to 200C.

Core pepper and discard top and seeds.

Lightly spray pepper (inside and out) with olive oil and place on baking sheet in the oven for about 15 - 20 minutes.

Remove from oven and roughly chop.

While the peppers are in the oven, drain chickpeas and black eyed peas and place in the food processor.

Add all other ingredients including the chopped roasted pepper.

Pour in about 1 Tablespoon of olive oil to start and begin to process the hummus on high speed.